Le Creuset Signature Cast-Iron Skillet, 10.25"

Cast-iron skillets have long been treasured kitchen staples for stovetop frying and oven baking, and this skillet from Le Creuset delivers that same level of reliable performance time and time again.
Comfort foods like cornbread are often prepared in a...Read More

Description

Cast-iron skillets have long been treasured kitchen staples for stovetop frying and oven baking, and this skillet from Le Creuset delivers that same level of reliable performance time and time again.

Comfort foods like cornbread are often prepared in a cast-iron skillet lined with bacon drippings or vegetable oil—and chefs everywhere attest to the cast-iron skillet’s unique ability to produce the desired balance of a crispy golden crust and a soft, fluffy interior.

This round skillet features sloped sides for dripless pouring of fats and oils. Matte-enamel interior requires no seasoning and is ideal for sautéing and searing meat. Durable enamel construction protects skillet—inside and out—from chipping, cracking and excessive wear. Goes effortlessly from oven to table for beautiful presentation.

BUILT TO LAST Each skillet is painstakingly polished and finished by hand, then sprayed with two coats of enamel and fired twice. This durable enamel construction protects skillet—inside and out—from chipping, cracking and excessive wear.

Le Creuset still the best, still the gold standard. This is my third Le Creuset product, after I had to replace a previous (equally expensive) skillet by another well-known French manufacturer because it was sticking. Le Creuset may be pricey, but I always urge friends that it's well worth the price. Le Creuset products last forever, cook perfectly, and are beautiful to look at.

I chose it as a gift from my mother to Matt and Shelley so she can share her Skillet Chocolate Pie recipe, which uses a cast iron skillet, with them. She also wanted something that would be a lasting gift.

While I have a non-stick skillet, I was getting tired of the extreme care I had to take dealing with that non-stick surface -- and with finding implements that would be safe to use with it. I remember my grandmother's cast-iron skillet and what a kitchen workhorse it was. I chose this product because it has all of the attributes of that skillet--plus needs no seasoning--two virtues!

To complete my set of Le Creuset cookware, which currently only includes the 6 in. cast iron skillet. I believe that I'm missing this piece as a major asset to my food preparation and cooking activities.

I just got a new Sous Vide for Christmas. I needed a pan to sear my finished product in using my induction range. I really appreciate Le Creuset finish on the pan interior, it makes clean up so easy. Love all my pieces!

I chose it as a gift from my mother to Matt and Shelley so she can share her Skillet Chocolate Pie recipe, which uses a cast iron skillet, with them. She also wanted something that would be a lasting gift.

While I have a non-stick skillet, I was getting tired of the extreme care I had to take dealing with that non-stick surface -- and with finding implements that would be safe to use with it. I remember my grandmother's cast-iron skillet and what a kitchen workhorse it was. I chose this product because it has all of the attributes of that skillet--plus needs no seasoning--two virtues!

To complete my set of Le Creuset cookware, which currently only includes the 6 in. cast iron skillet. I believe that I'm missing this piece as a major asset to my food preparation and cooking activities.

I just got a new Sous Vide for Christmas. I needed a pan to sear my finished product in using my induction range. I really appreciate Le Creuset finish on the pan interior, it makes clean up so easy. Love all my pieces!

BEST ANSWER:Get ready: Gather your supplies and then preheat oven to 325°F.Wash the skillet: Wash the skillet with warm, soapy water and a sponge or stiff brush. Cast iron should not normally be washed with soap, but it's fine here since the pan is about to be seasoned.Rinse: Rinse and thoroughly dry the skillet with a clean, dry cloth or paper towels.Add oil: Pour a little vegetable oil or melted shortening into the skillet. Vegetable oil and shortening are the most commonly recommended oils used for seasoning, but according to Lodge, you can use any oil of your choice.Rub: Use a new cloth or paper towel to rub the coat around the entire skillet.Flip the skillet over: Don't forget the outside — and bottom — of the skillet. You want a thin coat of oil around the entire piece.Bake the skillet: Place the skillet upside down on the oven's center rack. Place a sheet of aluminum foil below the rack to catch any drips. Bake for an hour.Let the skillet cool: Turn off the heat and allow to the skillet to cool completely before removing from oven. Once it's cooled down, you're good to go!NoteA seasoned skillet is smooth, shiny, and nonstick. You'll know it's time to re-season if food sticks to the surface or if the skillet appears dull or rusted.

BEST ANSWER:Get ready: Gather your supplies and then preheat oven to 325°F.Wash the skillet: Wash the skillet with warm, soapy water and a sponge or stiff brush. Cast iron should not normally be washed with soap, but it's fine here since the pan is about to be seasoned.Rinse: Rinse and thoroughly dry the skillet with a clean, dry cloth or paper towels.Add oil: Pour a little vegetable oil or melted shortening into the skillet. Vegetable oil and shortening are the most commonly recommended oils used for seasoning, but according to Lodge, you can use any oil of your choice.Rub: Use a new cloth or paper towel to rub the coat around the entire skillet.Flip the skillet over: Don't forget the outside — and bottom — of the skillet. You want a thin coat of oil around the entire piece.Bake the skillet: Place the skillet upside down on the oven's center rack. Place a sheet of aluminum foil below the rack to catch any drips. Bake for an hour.Let the skillet cool: Turn off the heat and allow to the skillet to cool completely before removing from oven. Once it's cooled down, you're good to go!NoteA seasoned skillet is smooth, shiny, and nonstick. You'll know it's time to re-season if food sticks to the surface or if the skillet appears dull or rusted.

is it safe to assume that this pan must be seasoned like all other cast iron pans do?

A shopper
on Oct 18, 2017

BEST ANSWER:The packaging states that this is pre-seasoned, but I’ve found that unless I oil it after every use food tends to stick. I definitely cannot cook eggs in mine, but it’s great for searing steaks and finishing in the oven.

BEST ANSWER:The packaging states that this is pre-seasoned, but I’ve found that unless I oil it after every use food tends to stick. I definitely cannot cook eggs in mine, but it’s great for searing steaks and finishing in the oven.

As stated on the description on the Sur La table web page, "Matte-enamel interior requires no seasoning". Seasoning relates to the "old" cast iron your grandma / grandpa used that they never washed because it removed the seasoning. This enamel finish is far better and we wash it after each use. I had some old cast iron for cookouts but have used this Le Creuset skillet instead because of the cast iron heat retention and the great interior finish. Does that help?

I did not season my pan. There is a coating on the inside (like all Le Creuset) so you don't need to season. Also, after you use to brown, let it sit with warm water for a few minutes and much easier to clean.